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mediterranean chicken 

Here is another recipe that's great for summer. A little bit greek and a little bit turkish. The refreshing topping goes really well with the mix of spices . If you have vegan family members you can still use the same spice rub on vegan meats and use the same topping . I hope you can enjoy making this for loved ones ;)

serves 4 
kosher style | gluten free 
INGREDIENTS 
INSTRUCTIONS
SALAD TOPPING :

1 CUP            DICED TOMATOES 

3/4 CUP       DICED CUCUMBER 

 

3/4 CUP       DICED RED ONION

 

1 SLICED      LEMON 

 

1/4 TSP.        PINK HIMALAYAN SALT

 

1/8 TSP.        FRESHLY GROUND ORGANIC PEPPER 

CHICKEN SEASONING : 

4 PIECES         CHICKEN BREAST 

1 TBLSP.             ZA'ATAR 

1 TBLSP.             SUMAC 

1/2 TSP.              CEYLON CINNAMON

1/2 TSP.              CUMIN 

1/2 TSP.              TURMERIC 

1/2 TSP.              PAPRIKA 

1 TSP.                  OREGANO 

1 TSP.                  PINK HIMALAYAN SALT 

1 TSP.                 GARLIC POWDER 

1/2 TSP.             FRESHLY GROUND ORGANIC

                            PEPPER

2 TBLSP.           GRASSFED BUTTER 

1. CUT AND PREPARE YOUR INGREDIENTS . 

2. FOR THE SALAD TOPPING: MIX TOGETHER  THE TOMATO, CUCUMBER, RED ONION, SALT, PEPPER AND THE JUICE OF ONE WHOLE LEMON. SET ASIDE IN THE FRIDGE TO MARINATE . 

3. FOR THE CHICKEN : MIX TOGETHER THE ZA'ATAR , SUMAC, CINNAMON, TURMERIC, CUMIN , PAPRIKA, SALT, PEPPER, GARLIC & OREGANO. 

4. APPLY THIS RUB TO THE CHICKEN BREAST ON BOTH SIDES. 

5. IN A MEDIUM HEAT PAN, MELT THE BUTTER . 

6. ONCE THE BUTTER IS MELTED, PLACE THE CHICKEN BREAST AND COOK FOR FIVE MINUTES ON THE FIRTS SIDE. THEN TURN OVER AND COVER. COOK ON THE SECOND SIDE FOR AN ADDITIONAL  4-5 MINUTES. 

7. REMOVE FORM THE HEAT AND LET REST FOR 3-5 MINUTES. THAT WAY THE CHICKEN CAN RETAIN MORE OF ITS NATURAL JUICES AND NOT BE DRY. 

8. PLACE IN A SRVING TRAY AND SERVE THE SALAD ON TOP. ENJOY ;)

TIP :

IF YOU WANT TO MAKE AN ARABIC INSPIRED MEAL HERE ARE SOME IDEAS TO ACCOMPANY THIS CHICKEN :)